If you don’t have time to cook a chicken, buy one (for this week of menus you need two) and add a simple salad and crisp, roast potatoes. Half of one bird will go into a chickpea salad another night; some potatoes will be added to a tortilla that same night. Once you arrive home, start the potatoes. Send the kids to set the table. While the potatoes are cooking, toss the salad. If you like, add the roasted garlic from the potatoes to a quick vinaigrette, or use your favorite dressing and serve the roasted garlic with the potatoes.

2

pounds fingerlingpotatoes, halvedlengthwise

4

cloves garlic, unpeeled

2

tablespoons olive oil

Salt and pepper, to taste

¼

teaspoon paprika

¼

cup chopped fresh parsley

1. Set the oven at 450 degrees. Have on hand a rimmed baking sheet.

2. On the baking sheet, toss potatoes and garlic with olive oil, salt, pepper, and paprika. Transfer to the oven. Roast for 20 minutes or until golden. Reserve 1 cup potatoes for the tortilla. Toss the remaining potatoes with parsley and serve with chicken and a green salad. Karoline Boehm Goodnick